1 bunch Kale, chopped

¼ cup Quinoa, cooked

1 Fennel, thinly sliced

¼ Red Cabbage, thinly sliced

2 Cucumber, cut in quarters

1 Carrot, shredded

1 cup Edamame

¼ cup Almond, chopped

2 tbsp Sunflower Seeds

1/2 cup Oxymel

1/2 cup Olive Oil

1 Lemon

Fennel Leaves

Salt, to taste

Black Pepper, to taste